The Amalfi is unlike any other pizza we make. It’s light, bright, and full of fresh flavor, making it a refreshing change from some of our richer recipes. Every time my grandmother, Mama Twitty, tries it, she says the same thing: “It doesn’t even taste like a pizza.”
I think that’s exactly what makes it so special. It’s simple, unexpected, and always one of the first pizzas to disappear.
Homemade pizza dough
Olive oil
Salt
Pepper
Ricotta
Mozzarella
Lemon
Thin sliced lemon
Prosciutto
Fresh basil
Olive oil
Prepare one portion of the Homemade Pizza Dough according to the recipe. Once the dough has completed its rise, roll it out to your desired thickness and transfer it to a lightly oiled pizza pan. Using your fingertips, gently press around the outer edge of the dough to create the crust. Lightly spray or drizzle the dough with olive oil, then season with a pinch of sea salt and freshly cracked black pepper before adding the remaining toppings.
In a bowl, combine equal parts shredded mozzarella and whipped ricotta. Add a squeeze of fresh lemon juice and stir until well combined. Spread the mixture evenly over the prepared dough to create the base of the pizza.
Thinly slice a fresh lemon into rounds and arrange the slices evenly across the top of the pizza.
Bake in a preheated 500°F oven until the crust is golden and the cheese is melted and bubbling. We bake ours at 500°F on the convection setting because we love a crispier crust, but bake it however your oven works best.
Remove the pizza from the oven and, if desired, top with torn pieces of prosciutto and fresh basil. Finish with a light sprinkle of freshly grated Parmesan and a light spritz of olive oil around the crust before slicing and serving.
